Yen Can Cook ~ Spinach Egg Roll
I have always been a big fan of Tamagoyaki, which is a Japanese dish made by rolling together several layers of fried beaten eggs to form an egg log. The egg log is sliced into smaller pieces before served as a standalone dish or make into Tamago Sushi.
It looks like a complicated dish to prepare but actually it isn’t once you master the technique. You just need a little more practices. Tamagoyaki is normally prepared with a special Tamagoyaki pan in either square or rectangular shape but of course the usual round frying pan works just fine as well. The drawback is on the appearance where the egg roll is “looser” and the end pieces will be in a slightly odd shape.
You can mix in different ingredients to regular Tamagoyaki for extra nutrition, like ham, carrot, spinach or even pickled red ginger.
Today I’m going to share with you Tamagoyaki with spinach which gives the egg roll a nice green color and of course extra nutrition as well.
Ingredients (Serve: 3-4)
5 eggs
70ml Dashi stock (the easiest method is prepared with Dashi powder or packet if you don’t want to make from scratch)
250g spinach
1 teaspoon mirin
1/2 teaspoon soy sauce
Cooking oil
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Step 1: Blanch the spinach, drain and rinse the spinach under cold water until cool. Squeeze excess water from spinach and chop into small pieces.
Step 2: Beat the eggs in a mixing bowl until well mixed. Add in Dashi stock, soy sauce and mirin, whisk to combine. Add in the chopped spinach (Step 1) and whisk to combine.
Step 3: Heat up a thin layer of cooking oil in the pan and make sure to grease the pan surface thoroughly. Pour in the egg mixture (Step 2) and spread as if you are making a crepe.
Step 4: Start rolling the egg layer to one side when the egg is still fairly moist but not runny. Roll until the egg crepe is pushed to opposite side then move it to the back of the pan (the starting point).
Step 5: Oil the pan again (thinly) and pour in the egg mixture again and spread, make sure to get some under the roll as well. Roll the new layer around the egg roll and slide it to the back of the pan. Repeat a few more times until you have used all of your egg mixture.
Step 6: Remove to a cutting board and slice the egg log into pieces. Serve.
HAPPY COOKING! #yencancook #stayhealthy #staysafe
Your made the spinach egg roll so well and they are so neatly sliced. I am sure these are tastier than the regular Japanese egg roll which I dislike in spite of being an egg lover.
PH, let me guess. The reason you don’t like Japanese egg roll is because it tastes slight sweet?
Your egg roll (like tamagoyaki) is very presentable but never thought of putting spinach, always use coriander…can try making omelette (hehe) but no skill to make it into a roll like that. Tried making tamagoyaki once…but failed! 😀
Kris, may I know failed on which step?
Other than spinach, I tried to put carrot as well. I think I can share it here too. 🙂
Macam healthy, best.
KY, it is, I reckon. 🙂